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首页> 外文期刊>Food Science and Biotechnology >Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran
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Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran

机译：伊朗常用食用香料中精油的抗氧化和抗食源性细菌活性的比较评估

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摘要

The antioxidant potency, anti food borne bacterial activity, and total phenolic contents of essential oils (EOs) from avishane shirazi (Zataria multiflora), clove (Syzgium aromaticum), cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum), black cumin (Bunium persicum), spearmint (Mentha spicata), horsemint (Mentha longifolia), coriander (Coriandrum sativum), sage (Salvia officinalis), and ginger (Zingiber officinale) were evaluated. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, free radical scavenging activities of clove and avishane shirazi EOs were 90.69% and 88.63%, respectively. In reducing power assay, the EO of clove showed the highest reducing capacity. The highest concentrations of total phenolics (66.01 mg and 44.81 mg GAE/gram sample) were also detected for the EOs of clove and avishane shirazi, respectively. The results of disc diffusion assay showed that the EOs of avishane shirazi, cinnamon, and clove strongly inhibited growth of the tested bacteria. The EO of cinnamon had the lowest minimal inhibitory concentration (MIC) (0.312 mg/mL).
机译：抗氧化能力，抗食源性细菌活性以及avishane shirazi（百日草），丁香（丁香），肉桂（Cinnamomum zeylanicum），小茴香（Cumnum cyminum），黑小茴香（Bunium）的精油（EOs）的总酚含量评估了薄荷，薄荷（Mentha spicata），薄荷（Mentha longifolia），香菜（Coriandrum sativum），鼠尾草（Salvia officinalis）和姜（Zingiber officinale）的功效。在2，2-二苯基-1-吡啶并肼基（DPPH）分析中，丁香和阿维沙尼希拉西EO的自由基清除活性分别为90.69％和88.63％。在还原力测定中，丁香的EO表现出最高的还原能力。丁香和avishane shirazi的EO的总酚含量最高（分别为66.01 mg和44.81 mg GAE /克样品）。圆盘扩散分析的结果表明，沙蚕，肉桂和丁香的EO强烈抑制被测细菌的生长。肉桂的EO具有最低的最低抑菌浓度（MIC）（0.312 mg / mL）。

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